1 cup yellow mung dal
1 cup basmati rice
1 1/2 inch piece of fresh ginger, peeled and chopped fine
2 Tblsp unsweetened, shredded coconut
1 small handful cilantro leaves, chopped
1/2 cup water
3 Tblsp ghee
1/2 tsp turmeric
1/4 tsp salt
6 cups water
Wash the mung dal and rice two times. Soak the mung dal for a few hours, if you have the time or over night, then drain.
Put the ginger and coconut, cilantro and the 1/2 cup water into a blender and blend until liquefied.
Heat the ghee on medium in a large saucepan and add the blended items, turmeric, and salt. Stir well.
Next mix in the rice, mung dal and the 6 cups of water.
Bring to a boil. Boil, uncovered for 5 minutes. Then cover, leaving the lid slightly ajar, turn down the heat to simmer and cook for 25 minutes until the dal and rice are tender.
Cilantro and coconut are particularly good and cooling for the pitta dosha.
This recipe is from the Ayurvedic cooking book from Usha Lad and Dr.Vasant Lad.